Dry Garlic/onion
Dry Garlic/onion appears in 2 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
Dry Garlic/onion appears in 2 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 2
- catalogued products
- #46,185
- usage rank of 247,206
- 0
- named brands represented
- 91%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
Reading this ingredient record
Audit the co-occurring flags first
50% of the linked products contain at least one separately flagged ingredient, making co-occurrence the dominant follow-up question. That figure does not identify Dry Garlic/onion as the trigger. Open records such as Reggie's seafood crab dip; Signature dips & spreads and inspect which ingredient row carries the caution marker. The 97.5/100 product average is therefore a triage signal for this surrounding formulation set, not an ingredient verdict. Its 91% average label depth helps locate the term when checking the package.
50% of linked products contain a separately flagged ingredient
Processing is unusually concentrated here: Group 4 accounts for 2 of 2 NOVA-tagged records. That describes the surrounding products, not the substance. For a useful comparison, hold category and processing level constant, then inspect which named component changes alongside the caution flag; otherwise the product mix will confound the ingredient question.
Next check: open the lowest-scoring linked formulation and locate the exact caution-marked component.
Dry Garlic/onion: above-median product count (beats 81.3% of ranked ingredients)
- Usage rank
- #46,185
- of 247,206 ingredients that appear in at least one catalogued product, tied with 25,114 others that also appear in exactly 2 products.
- Typical depth in an ingredient list
- 91%
- Of the way down the captured list, averaged across the 2 products listing it (mean slot 43.0). Dry Garlic/onion usually falls near the end of the captured list; this position does not measure its amount because source formatting, compound ingredients and labeling exceptions vary.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
Products Containing Dry Garlic/onion
All 2 indexed products that name Dry Garlic/onion:
Nationwide peers near this flagged-ingredient footprint
With 50% co-flag overlap, compare peers on count and mean score separately — Dry Garlic/onion spans 2 products at 97.5/100 average screening score.
Similar mean product score
Mean product-score neighbours (≥50 scored products), kept separate from the product-count peers above.
Using the Dry Garlic/onion evidence
Start from Dry Garlic/onion's 2 catalogued appearances and the attached source fields, then open the product rows that match your use case.
- Review the sampled product records that list Dry Garlic/onion to see how the ingredient appears in actual labels. Open product sample
- Move to a second ingredient page and compare registry fields plus catalog mass side by side. Compare a peer
- See the join rules behind screening scores before reading them as dietary advice. Read the methodology
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Dry Garlic/onion — common follow-ups
How should I read safety signals when Dry Garlic/onion sits in heavily flagged products? ▼
50% of linked products contain at least one separately flagged ingredient, so the first task is locating which row carries the caution marker — not assuming Dry Garlic/onion is the trigger. None of that replaces a product-, dose-, allergy-, or person-specific determination.
Where does Dry Garlic/onion show up across the catalog? ▼
Dry Garlic/onion sits above the median for catalog prevalence (2 products, #46,185 of 247,206). Category mix varies — use the linked records rather than treating any single shelf as representative.
Why is Dry Garlic/onion so common on ingredient lists? ▼
The current source record does not specify a technical effect for Dry Garlic/onion. Its near the end of the captured list and product examples are shown without guessing why manufacturers include it.
Regulatory status: FDA SAFFA (Dry Garlic/onion). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.